The past three weeks have started in a new light for me, literally. Every morning since April 7th I’ve rolled out of bed at 5:45 am. It’s been far easier than I imagined, when the windows in our bedroom begin to hold light my internal alarm shakes a bell. How this happens I’m not sure but I’ve been diligent about laying down by 10:30 every night. I’m up early because by 6:45 am the Bridge requires my full attention.
Working on a Bridgehampton ridge line that is The Bridge golf club has opened my eyes to a new world in food service. Because it’s a premium private club, only available to members who have invested a kings ransom to use the facility, we must be ready to serve a full menu for breakfast and lunch. Interesting to note that there isn’t even a breakfast menu although we are to be prepared for most any request. To date our busiest day has been 27 guests. Today we served no one.
The course is magnificent, the kitchen rocks, and every member of the staff seems happy to be there. It will take some time to get used to this off season rhythm but I know when the members arrive it’ll be a wild ride.
My favorite part of the job to date has been preparing family meals. Of course it’s all about making the most of unsold food. The juice order stands for 2 gallons of OJ and 1 gallon of Grapefruit, demand at this time has been limited and the staff has more interest in OJ than grapefruit. With ¾ of a gallon of grapefruit juice left over, still viable, I decided to reduce it to a glaze and add fresh ginger.
Ingredients (serves 4):
4 chicken breasts (boneless, skinless), sliced into 3 long thin pieces
1 large knob of ginger, diced fine
3 cloves garlic, diced fine
1 quart grapefruit juice (this recipe doesn’t serve a golf club staff)
4 tablespoons blended oil
3 cups green beans, stems removed and blanched
1.5 cups basmati rice
3 cups water
Start by simmering the grapefruit juice over a low flame until the liquid is reduced by half, then add all but 2 tablespoons of the chopped ginger.
Prepare the rice by rinsing it first in a colander then add it to a pot with the water. Bring to a boil over high heat then reduce to low and cover for 20 minutes. Don’t remove the lid, set aside until service.
In a large sauté pan add the oil and the ginger & garlic, bring the flame to high. Now add the beans and stir constantly.
Grill the chicken breast and toss with ½ cup grapefruit glaze. Plate the rice and beans and top with the chicken, then drizzle more sauce.